California Avocado and Banana Frosty
Recipe type: Snack
Serves: 4
It's hard to believe something as luscious as this frosty is classified as a "snack," instead of a dessert, but given all the great nutrition in every creamy bite, I'm serving it up as an after-school nibble. The avocado in this recipe adds healthy monounsaturated fat as well as vitamins, minerals, and antioxidants. To jazz up each bowlful, top with shredded, unsweetened coconut, fresh berries, sliced bananas, or chopped nuts.
  • 1 ripe, fresh California Avocado, peeled, seeded and cut into ¾-in. dice and frozen
  • 1½ ripe bananas, peeled, cut into ½-in. slices and frozen
  • 3 Tbsp. agave nectar
  • 3 Tbsp. cocoa powder
  • 1 Tbsp. virgin coconut oil
  • 2 tsp. lemon juice
  • 1 tsp. vanilla extract
  • Pinch salt
  1. Remove the avocado and banana from the freezer and thaw slightly, about 20 minutes.
  2. Place the avocado, banana, agave nectar, cocoa powder, coconut oil, lemon juice, vanilla extract and salt in a blender and process for 60 seconds. Stop and scrape down the sides of the bowl. Continue to process until smooth and creamy; the mixture should resemble soft serve ice cream.
  3. Scoop the frosty into bowls and garnish with optional toppings.
Nutrition Information
Serving size: ⅓ cup Calories: 180 Fat: 9g Saturated fat: 4g Unsaturated fat: 3.5g Carbohydrates: 28g Sugar: 18g Sodium: 30mg Fiber: 5g Protein: 2g
Recipe by Lizs Healthy Table at